Print Spec SheetQuality Attributes
Intended Uses
Miso, Soy Milk, Tempeh, Other:Broken/Crushed Natto, Soy Milk,Other:Crush
Hilum Colors
white, yellow, clear
Sizes
Medium, Large
G/100 Seeds
19.5
Maturity Groups
1.8
Composition
Protein 13%
36.525
Oil 13%
18.405
Sucrose db
3.5
Raffinose db
0.75
Stachyose db
6.15
Lysine
6.705
Essential Amino Acids
14.445
Tofu & Soymilk
Water uptaking capacity
4.70
Soy milk yield
15.95
Brix index
7.7
Milk color L
82.27
Milk color A
-4.26
Milk color B
14.15
Tofu Yield
3.33
Tofu Color L
89.32
Tofu Color A
-1.99
Tofu Color B
16.96
Tofu Firmness
Tofu Springiness
0.979
Tofu Cohesiveness
0.906
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
P18A82 Samples (2024)
Expand Details
Sample P18A82
202498010001MN
Sample P18A82
202498010023MN
Sample P18A82
202498021016MN
Sample P18A82